Description

Get on board with a good cauliflower soup. Even better, this one has cheese. And leeks. And bacon bits on top! Yep, this cheesy cauliflower and leek soup is one you are going to make again and again.

Ingredients

Scale

1 whole cauliflower (broken into florets)
1 leek (leaves removed, sliced and washed)
50 g butter (chopped )
500 ml vegetable stock
500 ml water
1 potato (peeled and chopped in half)
100 g cheddar cheese (grated)
1 tbsp sour cream
3 rashers bacon (cut into a rough 1cm dice)
sea salt (flaked)
black pepper (freshly ground)
drizzle truffle oil ((optional))

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 140°c.
In a cast iron french oven, melt the butter on low heat. Add sliced leek. Saute on low heat for 10 minutes, Add cauliflower, potato, vegetable stock, and water. Pop the lid on and bring to a simmer. Remove from heat and pop the pot in the oven and cook for 1.5 hours
While the soup is in the oven, fry off the diced bacon in a pan on top of the stove for a couple of minutes on a medium heat until cooked and a little crispy on the edges. Pop aside.
Remove the soup from the oven and blend in a blender until smooth. Pop the blended soup back into the pot. On the stovetop, warm the soup. Add grated cheddar and stir continuously until the cheese has melted. Add sour cream and stir in. Season with salt and pepper
Finish with bacon bits and a drizzle of truffle oil.

Notes

This cheesy cauliflower and bacon soup was made in a 24cm cast iron casserole and blended in my Vitamix. You could use an immersion blender, however i find my Vitamix blends a smoother soup and i don’t want to scratch my cast iron with an immersion blender.